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You could whip up some tortilla soup for Cinco de Mayo. Or, try this Mexican Chicken & Rice Soup.

There are dozens of “Mexican-style” Chicken Soup recipes out there. This one is tasty and easy to make. Don’t omit the lime or the cilantro; both provide authentic (and delicious) Mexican flavors.

MEXICAN CHICKEN & RICE SOUP RECIPE

Ingredients

4 chicken thighs (6 ounces)

2 small carrots

1/2 onion

1 bay leaf

1-1/2 teaspoons salt

1 cup cooked brown rice

2 tablespoons chopped red onion

2 tablespoons chopped fresh cilantro

Fresh lime juice for garnish

1/2 lime, cut into wedges, for garnish

Preparation

1. PLACE chicken thighs, carrots, onion, bay leaf and salt in a large stockpot and cover with 8 cups of cold water. Cook over medium-high heat just until the mixture begins to boil. (NOTE: We remove the skin from the thighs to reduce the fat and cholesterol in the soup.)

2. REDUCE heat and simmer for 30 minutes, until chicken is tender. Remove all the ingredients from the stock. Discard the onion and bay leaf. When cool enough to handle, remove the chicken from the bone and chop the chicken and carrots into bite-sized pieces.

3. PLACE 1/4 cup rice in the bottom of each of 4 bowls. Distribute the chicken, carrots, chopped red onion and cilantro evenly among them and top with 1 cup of stock. Squeeze some lime juice on top and serve, garnished with a lime wedge.